Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Smoky Swordfish Fusilli: A Quick and Elegant First Course
Whip up creamy, smoky swordfish fusilli in just 40 minutes – a refined dish that’s full of flavour and perfect for any occasion.
📖 What is it
Whip up creamy, smoky swordfish fusilli in just 40 minutes – a refined dish that’s full of flavour and perfect for any occasion.
🛒 Ingredients
▸ For the fusilli
- ✓ 320g fusilli
- ✓ coarse salt, to taste
▸ For the sauce
- ✓ 200g smoked swordfish
- ✓ 6 shallots
- ✓ 100ml vegetable stock
- ✓ 100ml single cream
- ✓ a small bunch of fresh parsley
- ✓ extra virgin olive oil, as needed
- ✓ freshly ground black pepper
- ✓ salt, to taste
📊 Nutritional Information
Let the rich aromas of Sicilian cooking sweep you away with this smoky swordfish fusilli. This pasta dish beautifully marries the boldness of the sea with a silky, velvety sauce. The robust flavour of the swordfish, lifted by fresh parsley, strikes the perfect balance, telling a story of tradition and authentic taste.
👨🍳 Preparation
- 1
Finely chop the smoked swordfish using a sharp knife or mezzaluna.
- 2
Peel and thinly slice the shallots, finely chop the parsley and set aside.
- 3
Warm the olive oil in a large frying pan and gently soften the shallots over a low heat until golden.
- 4
Pour in half a ladle of vegetable stock and simmer gently for 10 minutes.
- 5
Add the swordfish and some of the parsley, increase the heat slightly and cook for 2 minutes to infuse the flavours, then season with salt.
- 6
Cook the fusilli in plenty of salted boiling water until just al dente, then drain and transfer to the pan with the sauce.
- 7
Add a ladle of hot stock, stir well and toss the pasta for 2 minutes to coat.
- 8
Remove from the heat, stir in the cream, the remaining parsley and a good grind of black pepper. Mix together and serve immediately.
💡 Tips and Variations
- •
For a lighter twist, swap the cream for fresh sheep’s ricotta or Greek yoghurt to keep the creaminess with less fat.
- •
Grate some unwaxed lemon zest over the finished dish to add a bright, citrusy note that lifts the swordfish.
- •
For an extra indulgent touch, drizzle in a splash of high-quality Sicilian extra virgin olive oil, preferably cold-pressed.
- •
To make a vegetarian version, replace the swordfish with sautéed porcini mushrooms, keeping the cream or ricotta for richness.
- •
Use a non-stick pan to toss the pasta with the sauce, preventing it from sticking and ensuring a perfect silky texture.
- •
Boost the umami by adding a pinch of nutritional yeast flakes or a teaspoon of low-salt soy sauce during cooking.
- •
For a vegan alternative, substitute the cream with blended cashew cream and use smoked tofu instead of swordfish.
- •
The secret to this dish lies in balancing the saltiness and creaminess, achieved through gentle cooking and fresh, quality ingredients.
📦 Storage
- • Store any leftover fusilli in an airtight container in the fridge, ideally eating within 24 hours to preserve freshness and flavour.
- • When reheating, add a splash of milk or vegetable stock to keep the sauce creamy and prevent it from drying out.
- • Avoid freezing this dish, as the cream and smoked fish can lose their texture and flavour.
🍷 Pairing
Pair this smoky swordfish fusilli with a Sicilian white like Grillo, fresh and aromatic, which complements the dish’s delicate flavours. Alternatively, a Catarratto offers a pleasant acidity to balance the creaminess. If you prefer wines from elsewhere, a Ligurian Vermentino or a Friulian Sauvignon Blanc make excellent, harmonious matches.
Cooking this smoky swordfish fusilli is like bringing a little slice of Sicily into your kitchen, bursting with authentic flavours and tradition. It’s a creamy, fragrant dish that’s perfect for impressing guests or simply treating yourself to something special. Do give it a go at home, and don’t forget to share it with your loved ones – after all, good food is best enjoyed together.
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